Serves 6 to 8
Prep Time 10 minutes
Cook Time 10 minutes

2 cups peeled and cubed butternut squash (about 10 ounces)
2 cups Israeli couscous
4 Tablespoons butter
1/2 medium onion, thinly sliced
4 chard leaves, stems removed, cut into shreds
Salt and pepper, to taste


Place squash cubes in a saucepan and cover squash with about one inch of water.  Bring to a boil; cook, covered, on medium-high heat for about 6 minutes or until squash is tender.  Drain.

Bring a medium to large pot half-filled with water to a boil.  Add couscous and cook for about 4 minutes or until it is tender but not mushy.  Drain; cover to keep warm.

Melt butter in large pan.  Stir in the onions and cook, covered, over medium heat for about 4 minutes or until the onions are soft.  Add the squash and couscous; stir gently.  Season with salt and pepper, to taste.  Turn off heat; stir in chard.  Serve immediately or at room temperature.

Sara’s Tip: This recipe uses butternut squash (high in beta-carotene), slow-cooked onions and chard (Vitamin A, C, K and antioxidants) to decrease inflammation.